Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Dry Goods

  • Couscous 120 g

Produce

  • Courgettes 2

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 6

  • Lemons 1 1/2

  • Cucumber 1/2

  • Mint 1 tsp

  • Coriander 1 tsp

Spices

  • Black Pepper 3 pinches

  • Salt 2 tsp

  • Ground Cayenne Pepper 1 pinch

Dairy & Eggs

  • Plain Greek Yogurt 240 g

Pantry

  • Olive Oil 74 ml

  • Water 240 ml

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1 , smashed & peeled Garlic Clove
    • 1/2 tsp Salt
    • 1/2 bunch Fresh Thyme
    • 240 ml Water
  3. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 1/2 tsp Salt
    • 680 g Wild Atlantic Salmon
  4. Cook Courgette

    Toss courgette with olive oil, thyme, & garlic. Season with salt & pepper. Cook for 12 minutes.

    • 1/2 tsp Salt
    • 1 sprig , leaves removed Fresh Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2 , 1/4" circles Courgettes
    • 3 , minced Garlic Cloves
  5. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 120 g Couscous
    • 1 , zested Lemon
    • 1 Tbsp Olive Oil
  6. Flavour Creation

    Shred the cucumber & strain excess liquid. Add all ingredients to a bowl. Stir to combine!

    • 1/2 , juiced Lemon
    • 1 , grated, strained Cucumber
    • 1 Tbsp Olive Oil
    • 1 pinch Ground Cayenne Pepper
    • 2 , minced Garlic Cloves
    • 240 g Plain Greek Yogurt
    • 1 tsp , finely chopped Coriander
    • 1 pinch Black Pepper
    • 1 tsp , chopped Mint
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 27 g 35%
Total Saturated Fat 5 g 27%
Unsaturated Fat 22 g  
Cholesterol 100 mg 34%
Sodium 1280 mg 60%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 4 g 13%
Sugars Total 6 g  
Protein 42 g 83%
Vitamin C 35 mg 40%
Calcium Ca 145 mg 10%
Iron Fe 3 mg 15%
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By Innit Culinary Team